RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4136
| View Recipe |
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| Recipe Name: |
Classic White Cake - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.65
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
2 (9-inch) diameter by 1 1/2-inch deep layer pans, |
| Suggested Sides: |
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| Comments: |
The fine moist crumb of this cake complements any type of filling and frosting -- the perfect celebratory cake.
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Ingredients:
0.75 Cup crisco
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Directions:
Set a rack at the middle level of the oven and preheat to 350 degrees.
In a large mixing bowl, beat crisco and sugar for about 5 minutes, until light and fluffy.
Stir together flour, baking powder and salt. Set aside.
Combine egg whites, milk and vanilla extract.
Add 1/3 of the flour mixture to butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scrape bowl and beater often.
Pour batter into prepared pan(s) and smooth top with a metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
Cool in pan on a rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely. |
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| Nutrition per Serving: |
| Calories: |
410 |
Total Carbs: |
0.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
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